Disneyland LA Restaurant Helphttp://www.roadfood.com/Forums/rss-m643010.ashx(c) Roadfood.com Discussion Board30Re:Disneyland LA Restaurant Help (pnwchef) A year later, same group at Disneyland California 2012. We met Marlene (Mar52) and her Texan side kick Sharon for a Mrs Knott's Fried Chicken Dinner. The Fried chicken was crispy and juicy, good mashed potatoes and gravy, corn, Warm biscuits and jelly, salad, rhubarb and a piece of Boysenberry pie, thats my kind of meal. It was great meeting Marlene and Sharon, we had a nice visit and it was nice to finally meet in person. Mar, thanks for driving through the Traffic, happy you got there in one piece....Bill<br>http://www.roadfood.com/Forums/rss-m643010.ashxFindPost/693885Thu, 05 Apr 2012 09:47:30 GMTRe:Disneyland LA Restaurant Help (mar52) I'm a wuss. &nbsp;I take more than an hour for mine. &nbsp;On again off again on again off again and I'm talking about my roux pot on the heat.<br>http://www.roadfood.com/Forums/rss-m643010.ashxFindPost/646080Sat, 16 Apr 2011 22:24:05 GMTRe:Disneyland LA Restaurant Help (EdSails) Yes, she has more patience than I have..........hard to kill an hour just for a roux!<br>http://www.roadfood.com/Forums/rss-m643010.ashxFindPost/646072Sat, 16 Apr 2011 20:17:20 GMTRe:Disneyland LA Restaurant Help (pnwchef) Ed, Looks like we are going to have to have&nbsp;a Gumbo throwdown and see what Mar's pinch is all about..............<br>http://www.roadfood.com/Forums/rss-m643010.ashxFindPost/646060Sat, 16 Apr 2011 17:24:34 GMTRe:Disneyland LA Restaurant Help (EdSails) I will have to sample your gumbo some time!<br>http://www.roadfood.com/Forums/rss-m643010.ashxFindPost/646036Sat, 16 Apr 2011 14:48:50 GMTRe:Disneyland LA Restaurant Help (mar52) It did, indeed.<br>http://www.roadfood.com/Forums/rss-m643010.ashxFindPost/646030Sat, 16 Apr 2011 13:44:28 GMTRe:Disneyland LA Restaurant Help (Michael Hoffman) Ah, OK. I thought it had something to do with Louisiana.<br>http://www.roadfood.com/Forums/rss-m643010.ashxFindPost/646028Sat, 16 Apr 2011 13:34:07 GMTRe:Disneyland LA Restaurant Help (mar52) <blockquote class="quote"><span class="original"></span> &nbsp;Michael Hoffman: &nbsp;Mar, didn't I read/hear/see somewhere that you won some gumbo making contests in Louisiana? Or am I off in another dream world again?</blockquote><br> &nbsp;<br> Two gumbo cook-offs with my pinch of sugar. &nbsp;Not a tomato in sight.<br> &nbsp;<br> Louisiana chefs judged the cook-off, but they took place in the other L.A.... Los Angeles.<br> &nbsp;<br> The prize was a trip for 2 to New Orleans, each time. &nbsp;I love that place so I had to win.<br> &nbsp;<br> PS... &nbsp;Keep dreaming.<br>http://www.roadfood.com/Forums/rss-m643010.ashxFindPost/646026Sat, 16 Apr 2011 13:31:20 GMTRe:Disneyland LA Restaurant Help (Michael Hoffman) <blockquote class="quote"><span class="original">PNWCHEF</span> <br><br>I think Mar graduated from the Michael Hoffman Culinary School in New Haven Ct, they didn't make Gumbo with tomatoes either........I know they used Mushrooms in all the dishes.......... <br></blockquote> <br><br>Where I come from in Connecticut the closest thing you can find to gumbo is goombah. Or maybe the soup at Gag's Pepper Pot on Dixwell Avenue.<br>http://www.roadfood.com/Forums/rss-m643010.ashxFindPost/646016Sat, 16 Apr 2011 13:05:55 GMTRe:Disneyland LA Restaurant Help (Michael Hoffman) Mar, didn't I read/hear/see somewhere that you won some gumbo making contests in Louisiana? Or am I off in another dream world again?<br>http://www.roadfood.com/Forums/rss-m643010.ashxFindPost/646015Sat, 16 Apr 2011 13:01:48 GMTRe:Disneyland LA Restaurant Help (pnwchef) I think Mar graduated from the Michael Hoffman Culinary School in New Haven Ct, they didn't make Gumbo with tomatoes either........I know they used Mushrooms in all the dishes..........<br>http://www.roadfood.com/Forums/rss-m643010.ashxFindPost/646013Sat, 16 Apr 2011 12:59:39 GMTRe:Disneyland LA Restaurant Help (mar52) Oh, I know about the inclusion of tomatoes. &nbsp;I just don't like them. &nbsp;<img src="http://www.roadfood.com/Forums/upfiles/smiley/wink.gif" alt="" data-smiley="<img src="http://www.roadfood.com/Forums/upfiles/smiley/wink.gif" alt="" data-smiley="[;)]" />" /><br> &nbsp;<br> Chefs from Louisiana and the other 49 states would probably gasp when then saw me add a small pinch of sugar to mine.<br> &nbsp;<br> Gumbo is one of those things where you use up what you have and add what you want to make it better.<br> &nbsp;<br> My roux is the color of Hershey's chocolate syrup but always lightens up when I add the vegetables.<br> &nbsp;<br> Oh, I also add a paper towel, but remove it as quick as I put it in.<br>http://www.roadfood.com/Forums/rss-m643010.ashxFindPost/646012Sat, 16 Apr 2011 12:57:22 GMTRe:Disneyland LA Restaurant Help (MiamiDon) Ed's right, a lot of gumbos have tomatoes in them.<br>http://www.roadfood.com/Forums/rss-m643010.ashxFindPost/646008Sat, 16 Apr 2011 12:41:09 GMTRe:Disneyland LA Restaurant Help (EdSails) Marlene,<br> I took a look in what has long been the definitive book on the subject, <b>Creole Gumbo and All That Jazz: A New Orleans Seafood Cookbook</b>, by Howard Mitcham, published in 1978 (and my copy has the stains to prove I've used it many a time). I would say three-quarters of the recipes have tomato, some specifying creole tomatoes and some canned.&nbsp;<br> &nbsp;<br>http://www.roadfood.com/Forums/rss-m643010.ashxFindPost/646004Sat, 16 Apr 2011 12:30:04 GMTRe:Disneyland LA Restaurant Help (pnwchef) Mar, you betcha sweet gumbo, by Golly. I make a two&nbsp;Beer Dark Roux "When I'm done with two beers, the Roux is done" Tomatoes, Chicken stock, Green onions, Garlic, salt, pepper, Tony's C, red pepper flakes, Crawdad tails. What I do is take the flavors my wife likes and work around those. I make things the way I think they should taste, there is no reason for me to add things people don't like. I'm not saying it's authentic, I'm just saying it's good. I don't follow recipes, I just start with caring and finish the same way...........pnwc<br>http://www.roadfood.com/Forums/rss-m643010.ashxFindPost/645960Sat, 16 Apr 2011 07:33:16 GMTRe:Disneyland LA Restaurant Help (mar52) Tomatoes in gumbo?<br>http://www.roadfood.com/Forums/rss-m643010.ashxFindPost/645877Fri, 15 Apr 2011 12:40:02 GMTRe:Disneyland LA Restaurant Help (pnwchef) Ed, I have made this from ruby red, out of the garden,&nbsp;peak of the season tomatoes . I also made some real good Gumbo from the tomatoes. If your using canned tomatoes the process is mostly reducing the liquid and getting the Diced tomatoes tender. In most cases I find the Restaurant Cioppino sauce to have to many chunks of tomato with no flavor. I would rather have a more seafood base smooth&nbsp;tomato infused flavor. I would just make sure to start out with a quality canned tomato, it could be whole or diced tomatoes..................I have never had a Cioppino I didn't like, but I have had some that were better than others..................pnwc<br>http://www.roadfood.com/Forums/rss-m643010.ashxFindPost/645840Fri, 15 Apr 2011 09:12:16 GMTRe:Disneyland LA Restaurant Help (EdSails) Years ago, I used to make my own sauce.....hard work but it was really good. Then Trader Joe's came out with a cioppino simmer sauce and it made a good cioppiino really easy. A few years after that-----they discontinued the sauce. I made cioppino occasionally after that, but it's a heckofa lot more work now!<br>http://www.roadfood.com/Forums/rss-m643010.ashxFindPost/645810Thu, 14 Apr 2011 22:51:42 GMTRe:Disneyland LA Restaurant Help (pnwchef) <blockquote class="quote"><span class="original">EdSails</span> <br><br>Well, thank you, PNWC.&nbsp; <br>Think it's time for cioppino again! <br></blockquote> <br><br>Ed, that would be&nbsp;one dish&nbsp;you would do well, and love doing it...............<br>http://www.roadfood.com/Forums/rss-m643010.ashxFindPost/645802Thu, 14 Apr 2011 21:29:11 GMTRe:Disneyland LA Restaurant Help (EdSails) Well, thank you, PNWC.&nbsp;<br> Think it's time for cioppino again!<br>http://www.roadfood.com/Forums/rss-m643010.ashxFindPost/645797Thu, 14 Apr 2011 21:15:02 GMTRe:Disneyland LA Restaurant Help (chefbuba) Amen!... I have not been in years... I was just looking at the sand dabs on the menu...one of my favorite fish.<br> I need to make a trip over to Pikes and hunt some down.<br>http://www.roadfood.com/Forums/rss-m643010.ashxFindPost/645795Thu, 14 Apr 2011 21:12:03 GMTRe:Disneyland LA Restaurant Help (pnwchef) <blockquote class="quote"><span class="original">chefbuba</span> <br><br><blockquote class="quote"><span class="original">annpeeples</span> <br><br>Well, my friend, if you give me the basics of your sauce, I believe I could take it from there. I have never had cioppino, have talked about it for years with my brother-in-law. He is as adventurous as I am when it comes to this type of stuff. Regardless of my midwest roots, I think I can do it!! <br></blockquote> <br><br>Nithing like a good cioppino....dig in, get messy and have plenty of garlic bread to mop it up with. <br>Or go with the ... (scroll down to house favorites) everything out of the shell. <br></blockquote> <br><br>Scoma's, One of my favorite Restaurants in San Francisco.............<br>http://www.roadfood.com/Forums/rss-m643010.ashxFindPost/645793Thu, 14 Apr 2011 21:07:15 GMTRe:Disneyland LA Restaurant Help (chefbuba) <blockquote class="quote"><span class="original">annpeeples</span> <br><br>Well, my friend, if you give me the basics of your sauce, I believe I could take it from there. I have never had cioppino, have talked about it for years with my brother-in-law. He is as adventurous as I am when it comes to this type of stuff. Regardless of my midwest roots, I think I can do it!! <br></blockquote> <br><br>Nithing like a good cioppino....dig in, get messy and have plenty of garlic bread to mop it up with.<br> Or go with the <a href="http://www.scomas.com/?page=menus" target="_blank" rel="nofollow" title="http://www.scomas.com/?page=menus">lazy man's cioppno</a>... (scroll down to house favorites) everything out of the shell.<br>http://www.roadfood.com/Forums/rss-m643010.ashxFindPost/645791Thu, 14 Apr 2011 20:58:52 GMTRe:Disneyland LA Restaurant Help (Michael Hoffman) <blockquote class="quote"><span class="original">mar52</span> <br><br><blockquote class="quote"><span class="original">Michael Hoffman</span> <br><br><blockquote class="quote"><span class="original">mar52</span> <br><br>I'll have my onions in the eggs with the potatoes on the side... please. <br></blockquote> <br><br>What do you know? <img src="http://www.roadfood.com/Forums/upfiles/smiley/icon_smile_evil.gif" alt="" data-smiley="<img src="http://www.roadfood.com/Forums/upfiles/smiley/icon_smile_evil.gif" alt="" data-smiley="[}:)]" />" /> <br></blockquote> <br><br>I'm an expert at eating. <br></blockquote><br> If that were true then you'd know that you have lox with your eggs and onions, and more onions with the potatoes.<br><br>http://www.roadfood.com/Forums/rss-m643010.ashxFindPost/645749Thu, 14 Apr 2011 18:59:40 GMTRe:Disneyland LA Restaurant Help (Greymo) Those look just like my potatoes except&nbsp; I have bacon and onions with mine. I think you should bake your sauerkraut.....................it really is wonderful that way.<br>http://www.roadfood.com/Forums/rss-m643010.ashxFindPost/645746Thu, 14 Apr 2011 18:55:46 GMTRe:Disneyland LA Restaurant Help (mar52) <blockquote class="quote"><span class="original">Michael Hoffman</span> <br> <br> <blockquote class="quote"><span class="original">mar52</span> <br> <br> I'll have my onions in the eggs with the potatoes on the side... please. <br> </blockquote> <br> <br> What do you know? <img src="http://www.roadfood.com/Forums/upfiles/smiley/icon_smile_evil.gif" alt="" data-smiley="<img src="http://www.roadfood.com/Forums/upfiles/smiley/icon_smile_evil.gif" alt="" data-smiley="[}:)]" />" /> <br> </blockquote><br> &nbsp;<br> I'm an expert at eating.<br>http://www.roadfood.com/Forums/rss-m643010.ashxFindPost/645743Thu, 14 Apr 2011 18:38:08 GMTRe:Disneyland LA Restaurant Help (Michael Hoffman) <blockquote class="quote"><span class="original">mar52</span> <br><br>I'll have my onions in the eggs with the potatoes on the side... please. <br></blockquote> <br><br>What do you know? <img src="http://www.roadfood.com/Forums/upfiles/smiley/icon_smile_evil.gif" alt="" data-smiley="<img src="http://www.roadfood.com/Forums/upfiles/smiley/icon_smile_evil.gif" alt="" data-smiley="[}:)]" />" /><br>http://www.roadfood.com/Forums/rss-m643010.ashxFindPost/645738Thu, 14 Apr 2011 18:21:01 GMTRe:Disneyland LA Restaurant Help (Michael Hoffman) <blockquote class="quote"><span class="original">PNWCHEF</span> <br><br><blockquote class="quote"><span class="original">Michael Hoffman</span> <br><br>What, no onions? <br></blockquote> <br><br>Cooked in olive oil, Chef Hoffman, seasoned with granulated garlic, season salt and pepper, paprika. <br></blockquote> <br>Ah, I'm not a chef. I'm just a brilliant, talented cook. Oh, and I approve of the granulated garlic, the pepper and the paprika. I don't care for seasoned salt, preferring just kosher salt, thank you.<br>http://www.roadfood.com/Forums/rss-m643010.ashxFindPost/645737Thu, 14 Apr 2011 18:20:07 GMTRe:Disneyland LA Restaurant Help (mar52) Yummmm, Looks good.<br>http://www.roadfood.com/Forums/rss-m643010.ashxFindPost/645734Thu, 14 Apr 2011 17:58:46 GMTRe:Disneyland LA Restaurant Help (pnwchef) Fried potatoes, Nathans hot dogs and Kraut.....<br> <img src="http://i1179.photobucket.com/albums/x392/246810molly/027-1.jpg" /><br> &nbsp;<br>http://www.roadfood.com/Forums/rss-m643010.ashxFindPost/645732Thu, 14 Apr 2011 17:26:37 GMT